Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups Kale (raw); 1/2 cup Roasted Chickpeas; 1/2 cup sliced Red Bell Pepper; 1/4 medium Avocado, quartered; 3 oz Grilled Chicken Breast; 1 tbsp Hemp Seeds; 1 tbsp Lemon Juice; 1 tsp Olive Oil

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Experience a refreshing and crunchy bowl that balances vibrant kale and red bell pepper with protein-packed roasted chickpeas and grilled chicken, accented by a light scattering of hemp seeds and a tangy citrus vinaigrette. Each bite is a harmonious blend of textures and flavors, from the creaminess of avocado to the savory grilled chicken, all coming together in a bowl that's as nourishing as it is delicious.

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NUTRITION

Protein

39.5g

Fat

22.1g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/2 cup Roasted Chickpeas

1/2 cup sliced Red Bell Pepper

1/4 medium Avocado, quartered

3 oz Grilled Chicken Breast

1 tbsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

1
Prepare the citrus vinaigrette by whisking together lemon juice and olive oil in a small bowl; set aside.
2
In a large bowl, add the kale after massaging it slightly with a pinch of salt to soften the leaves.
3
Add the roasted chickpeas, sliced red bell pepper, and quartered avocado to the bowl.
4
Slice the grilled chicken breast into bite-sized strips and layer on top of the vegetables.
5
Drizzle the prepared citrus vinaigrette evenly over the bowl.
6
Finish by sprinkling hemp seeds over the dish for an added crunch and nutty flavor.
7
Toss gently to combine all flavors and serve immediately.